I made these for my daughter’s Hello Kitty birthday party! Thought I’d share!! I used a Hello Kitty stencil and cocoa powder for the plating. Since these were for a children’s party, I did not use raw eggs like a traditional French mousse. “Mousse”:
1/2 plus 2 tablespoons confectioner’s sugar
Salt
1 cup heavy cream
1 TBS French Vanilla Extract
1/8 cup Raw Honey
Whisk heavy cream vigorously and slowly add in confectioner’s sugar until combined and stiffened. Fold in remaining ingredients. Refrigerate for at least one hour before piping or serving.
Angel Food Cake: Angel food cake can be a pain to make, so if you are impatient with baking from scratch feel free to skip this step and purchase a ready made an Angel Food Cake from your local grocery store or even better local bakery! I will post the recipe for those of you who are interested in doing this the hard way! :)
Ingredients
1 3/4 cups sugar
1 cup cake flour, sifted
10 egg whites
1/3 cup warm water
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
Sift cake flour and add sugar. You could also use caster sugar or bakers sugar since it is really refined.
Whisk egg whites, warm water and cream of tarter, I suggest using a little help from a stand mixer or hand held mixer for this step.
Slowly add sugar. Once sugar is combined, and your egg whites are semi stiff (meaning they peak but collapse or bend a bit), sift in cake flour slowly and salt.
Preheat oven at 300. I don’t recommend any higher. Gently add mixture to a greased pan. Place pan on a sheet tray to prevent direct heat to oven rack, which prevents burning and prevents your cake from sticking.
Let your cake cool completely before you attempt to take it out of it’s pan. You are screwed if you skip this step!
I soaked the angel food cake in a Raspberry Simple Syrup:
1 cup fresh raspberries
1/4 cup water
Simmer on low heat until berries start to lose their shape.
If you boil vigorously, your berries will over cook, turn pale, and you’ll end up with bland boiled, pale berries!
Remove from heat, and let cool down before pureeing. If you skip this step, the heat will expand in your food processor or blender, which can cause serious injury. Since heat expands, when it’s in a confined space, your lid will explode under pressure whether or not you hold the lid. It is very dangerous and I’ve seen too many people injured and have been burned due to other people not practicing safety!
After you have pureed your mixture, sift out the seeds and pulp. Take your remaining liquid and 1/2 cup of sugar and let simmer on low heat. It will reduce by half.
Right when you kill the heat add in a pinch of salt and 1/8 tsp of Vanilla Extract.
We do this last because we want our salt to simply dissolve, not reduce which will make our syrup salty.
We add our vanilla last as well because the heat will simply cook out the alcohol, and not the entire vanilla flavor.
Let cool, which will help it thicken up.
With a brush, gently soak your angel food cake with the simple syrup. This will give it a little extra flavor, and keep it nice and moist.
Angel food cake is fat free, which means it will stale quickly. This will slow down that process.
*Petite shot glasses purchased at local grocery store, and dollar stores
*Hello Kitty Cake Toppers purchased at Party City
*Hello Kitty Stencil purchased at Sanrio
#Hello Kitty Dessert#food
No comments:
Post a Comment